Food Sustainability Knowledge and EAT-Lancet Adherence in Turkish Adults

NCT06941051 | Completed

• 1 other identifier: AYBUELİBOL008
• Study Type: observational
• Target: 3,446
• Locations: 1 country
• Sites: 1

Brief Summary

This study aimed to evaluate the knowledge and attitudes of Turkish adults toward food sustainability and assess their adherence to the EAT-Lancet dietary pattern. A cross-sectional study was conducted among 3,446 adults aged 19-65 in Türkiye. Data were collected using a demographic questionnaire, the Food Sustainability Knowledge and Attitudes Questionnaire (FSKAQ), and a food frequency questionnaire to calculate EAT-Lancet index scores. Statistical analyses included Kruskal-Wallis tests, chi-square tests, and multinomial logistic regression.

Conditions

Health Adults

Keywords

Sustainable nutrition; EAT-Lancet; Food sustainability knowledge

Outcome Measures

Primary Outcomes (2)

• Food Sustainability Knowledge and Attitudes Questionnaire

  This scale was designed to assess participants' knowledge and attitudes toward sustainable nutrition and consists of a total of 7 questions (5 related to knowledge and 2 to attitudes). The scale includes four sub-dimensions: Knowledge of Sustainability and Sustainable Nutrition (9 items), Knowledge of Statements Defining a Sustainable Diet (12 items), Knowledge of Planetary Health and Sustainability (10 items), and Attitudes Toward Sustainable Nutrition (2 items). The scale does not yield a total score; only specific sub-dimensions are scored independently. The "Knowledge of Statements Defining a Sustainable Diet" sub-dimension, designed in Likert type, is scored item by item. In the "Knowledge of Planetary Health and Sustainability" dimension, only the second section is scored. In the "Attitudes Toward Sustainable Nutrition" sub-dimension, each of the two items is scored separately. The remaining questions are not scored.

  Baseline

• EAT-Lancet Index

  EAT-Lancet Index: The EAT-Lancet Index evaluates adherence to a sustainable and healthy diet through 14 food components, categorized as either "restricted" (e.g., red meat, poultry, eggs, added sugars) or "emphasized" (e.g., fruits, vegetables, legumes, whole grains, nuts, fish). Intakes are assessed in grams per day (uncooked weight). Each component is scored from 0 (low adherence) to 3 (high adherence), with a total possible score ranging from 0 to 42. Scores were divided into quartiles (Q1-Q4) to indicate adherence levels. Food frequency questionnaire data were used for calculation.

  Baseline

Secondary Outcomes (2)

• Food Consumption Frequency

  Baseline

• Sociodemographic characteristics

  Baseline

Study Arms (1)

Health adults

Group/Cohort Description: The study included 3446 individuals aged 19-65. Data were collected using a demographic survey and Food Sustainability Knowledge and Attitudes Questionnaire. Food Consumption Frequency was used to calculate the EAT lancet index.

Eligibility Criteria

• Age: 19 Years - 64 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)
• Sampling Method: Non-Probability Sample

Study Population

Community sample in Türkiye

You may qualify if:

• Individuals residing in Türkiye,
• Aged between 19 and 64 years,
• Voluntarily agreed to participate in the study,
• Completed the questionnaire in full,
• Provided complete anthropometric, demographic, and dietary data.

You may not qualify if:

• Individuals with alcohol or substance dependence,
• Those diagnosed with chronic diseases (e.g., diabetes, hypertension, cardiovascular disease),
• Illiterate individuals,
• Participants with incomplete questionnaire responses or missing anthropometric or dietary data.

Sponsors & Collaborators

• Ankara Yildirim Beyazıt University: lead

Study Sites (1)

Ankara Yıldırım Beyazıt University

Ankara, Ankara, 06760, Turkey (Türkiye)

Location

Study Design

• Study Type: observational
• Observational Model: CASE ONLY
• Time Perspective: CROSS SECTIONAL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assist. Prof.

Study Record Dates

• First Submitted: April 16, 2025
• First Posted: April 23, 2025
• Study Start: December 30, 2024
• Primary Completion: April 1, 2025
• Study Completion: April 15, 2025
• Last Updated: April 23, 2025

Record last verified: 2025-04

Data Sharing

• IPD Sharing: Will not share

Locations

TU (1)